Directions

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

2.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

3.

Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

I have made this two or three times now, so you can tell how good it is by how I find myself coming back to it. I crave the crunchy cashews with the chicken. Tonight, I added some baby snap peas for some extra green, and it turned out great. It isn't the most AMAZING recipe I have ever made at home. But, for a rather simple meal it sure tastes good.
Note: Watch the hoison sauce. I added too much one time and it was very overwhelming with the licorice root/anise flavors. Whew! : )

This was great! But I admit that I modified it quite a bit, based on what was in my pantry. I forgot the garlic, added some thinly sliced celery, used some roasted chicken breast chunks from Schwan's - which had plenty of salt, so I didn't add more, and used some Thai Plum Sauce instead of the hoisin, as I already had a bottle in my fridge.

This dish was great! (and I even forgot the garlic - opps!) I added yellow bell pepper to give it some kick. In the future, I might even add spinach to make it even healthier.
I think the other comments have it right - the quality of your hoisin sauce seems to really matter for this recipe. I found an all-nautural sauce at the store and paid a little more than normal but it was definitely worth it. I will be making again for sure!